Enzym Methods in Wine Analysis

A tétel rövid nézete
dc.contributor.authorKállay, M.
dc.contributor.authorBárdi, Gy.
dc.contributor.authorKorány, K.
dc.date.accessioned2021-06-28T09:57:53Z
dc.date.available2021-06-28T09:57:53Z
dc.date.issued2001-03-21
dc.description.abstractIn our laboratory for special determinations BOERINGER-MANNHEIM's enzyme-test combinations have been used for 10 years. Our present work deals with the practical aspects of the enzymatic determination of so important wine components like L-malic, L-lactic and citric acid, glycerol, D-gluconic acid, D-sorbitol, acetic aldehyde and D-glucose to D-fructose (G/F) ratio. Whenever possible, the results arc compared to the results of other methods (spectrophotometry, gas chromatography, polarimetry) used at our department.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 7 No. 1 (2001) , 67-70.
dc.identifier.doihttps://doi.org/10.31421/IJHS/7/1/251
dc.identifier.eissn2676-931X
dc.identifier.issn1585-0404
dc.identifier.issue1
dc.identifier.jatitleInt. j. hortic. sci.
dc.identifier.jtitleInternational Journal of Horticultural Science
dc.identifier.urihttps://hdl.handle.net/2437/314087en
dc.identifier.volume7
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/251
dc.rights.accessOpen Access
dc.subjectenzyme-test measurementsen
dc.subjectstatistical comparison of enzymatically and instrumentally measured resultsen
dc.titleEnzym Methods in Wine Analysisen
dc.typefolyóiratcikkhu
dc.typearticleen
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International Journal of Horticultural Science (DE-journals)